2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, peeled and cut into 1/4-inch rounds
2 celery stalks, chopped
2 small zucchini, quartered and cut into 1/2-inch pieces
2 cloves garlic
1/2 cup dry red wine (optional)
2 tablespoons any combination of dried oregano, basil and/or thyme
1 28-ounce can diced tomatoes
6 cups vegetable or chicken stock
1 15-ounce can cannellini beans, drained and rinsed
Salt and fresh ground pepper

Other optional add-ins:
1/2 cup dry pasta (add this in the last 10 minutes of cooking)
2 cups shredded baby spinach or kale
1 cup green beans, cut into 1-inch pieces
1 cup fresh or frozen corn or peas
1 15-ounce can kidney beans
1 cup diced potatoes
1 cup diced cauliflower
1-2 cup shredded meat, or pre-cooked sausage